Hospitality

For our restaurants, we made the rigorous choice to put mainly vegetarian dishes on the menu. Our company restaurant is already fully vegetarian and the other hospitality locations have a 90% vegetarian range. We developed the new menus together with top chefs and with our partner Greendish. At Pleyn, for example, visitors can order the poké bowl with avocado, mango and sweet and sour beetroot, deep-fried beetroot fritters to go with drinks or a portion of really fresh fries as a side dish.

We prepare as many dishes on-the-spot as possible, and the menus for our various hospitality locations are coordinated so that we can use fresh produce as efficiently as possible and prevent food waste. If there is any fresh food left over after an event or conference, the Utrecht Food Bank will make sure that it is distributed among their customers, or it is offered via the Too Good To Go app.

Food from nearby clocks up fewer food miles and is often seasonal produce. We source our fresh bread and fresh cheese and vegetables from Utrecht suppliers where possible. Our wine list features a top selection of European wines. Products that come from further away, such as coffee and oranges, at least have a sustainability label: more value for people and for the environment.

• For our hospitality locations, we select food packaging made from recyclable materials with the lowest possible carbon footprint.
• With the ‘cup-for-cup system’ at our dance events, visitors return their used cup when they order a new drink. As a result, 99% of all cups are now recycled.
• We are setting up our own composting machine for kitchen scraps; the compost made is used on our own property. In the future, we want to use the compost to grow some of our own vegetables. This way, we really come full circle!
• We use the smart Winnow waste bin for measuring green waste. By doing this we can take into account the amounts of ingredients.